For one person | 5 minute preparation | 20 minutes of cooking | price 0.95 euros
- 1 small leek (150g)
- 20 g of butter
- 80 g of rolled oats
- 25 cl of homemade broth (or 25 cl of water + fennel seeds)
Peel the leek, cut it very finely and put it in a water bath to rinse.
Melt half a stick of butter in a saucepan, add the leek and sweat for a few minutes.
Add rolled oats and toss with butter to coat. Pour stock or water into a saucepan with a few fennel seeds. Simmer on low heat for 5 minutes, then season with salt and pepper.
Continue cooking for 5 minutes and transfer to a bowl.
For homemade broth, store vegetable peels in a box in the refrigerator; if you need stock for a recipe, boil them in water for 10 minutes.
Reserve a few thinly sliced rings for garnish.
Make one work hard
To remove some of the water, melt the vegetables on low heat in a fatty substance; it concentrates the flavors.
They are filling, high in fiber, easy to digest and cheap. They are used in both savory and sweet recipes.